Dish · italian
Biscotti
A stiff dough of flour, egg, sugar, and almonds is baked once as a log, sliced, then baked again until dry and crisp enough to snap.
Where it comes from
Biscotti means twice-baked in Italian, and the second bake was originally about removing moisture so the cookie would keep for long stretches without spoiling, useful for travel and storage before refrigeration.
What cooks argue about
Cooks argue over fat: a traditional biscotti has little to no butter for a hard, dunkable texture, while added butter softens the bite but moves it further from the dry, keeping original.
Versions
Nobody has published a biscotti here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
almonds
egg